Optimization of Ingredients and Processing Technology for Prefabricated Twice-cooked Pork Based on Sensory Evaluation

Abstract:

Using pre-prepared twice-cooked pork as the raw material, the ingredients and optimal processing conditions for pre-prepared twice-cooked pork were investigated. To enhance the sensory quality of pre-prepared twice-cooked pork and achieve standardization in industrial production, this study systematically optimized its ingredients and process parameters using fuzzy mathematical evaluation and response surface methodology with stir-frying time, the amount of added side dishes, the amount of added oil, and the amount of added sauce as key variables. The appropriate ranges of each factor were determined through singlefactor experiments, and their interactions were analyzed using the response surface methodology. The results indicated that the optimal processing conditions were as follows: stir-frying time, 154 s; side dish addition amount, 54% (volume fraction); oil addition amount, 22%; and sauce addition amount, 24%. A weight analysis was conducted on the sensory quality of pre-prepared twice-cooked pork, with the weight set K=(color 0.19, aroma 0.22, taste 0.32, and texture 0.27). Under these conditions, the fuzzy mathematical sensory score was 89.72. The validation experiments confirmed model reliability. This study provides scientific process parameters and theoretical foundations for the industrial production of pre-prepared twice-cooked pork, holding significant importance for improving product quality and achieving standardized production.